Yum! Used a grill pan instead of the grill due to the fact that I live in a Manhattan apartment and grilling outside is out of the question. This chicken turned out pretty well, although I still have problems gauging exactly how long to cook and how high in order to get the perfect crispy outside and fully cooked inside. I welcome any suggestions as to this issue...I cooked the chicken about 9 minutes on each side and then basted for about 5 minutes more on medium and it got a little burnt on the outside, but succulent in the middle

I have made this twice, two weekends in a row, and it is wonderful. I served it at an informal BBQ and it was a real hit! Easy and a nice switch to the normal BBQ routine. Highly recommended for this summer!

One of my favorite bbq recipes and a spring/summer staple recipe. Marinate the chicken overnight for best flavor. Rub with a little canola oil and season with kosher salt and fresh ground pepper. Combine breasts in ziploc baggies with the marinade. I use 4 bone-in breasts; easily doubles for 8 or more. Be sure to strain the leftover marinade and boil for 5 minutes, then continue cooking to thicken a bit. Wonderful served on the side to pour over the chicken. As the glaze has a lot of sugar and burns easily, I bbq'd the chicken until golden and crispy outside then finished in the oven to make sure it was cooked through. Always a hit with my guests.

excellent glaze, used it on pork loin skewers. added a twist. marinated the skewers in hard cider (the kind you buy in the beer section of the grocery store). the smaller size of the skewers allowed the meat to cook before the glaze burned. excellent.

This is a great glaze w/ many uses . I used it on both chicken ( w/ marinating ) & country style pork ribs . Both were wonderful ! It will burn though , so use indirect heat after browning , & apply the glaze then . The pork got perfectly tender & the glaze just carmalized from the slow cooking . Try it !